1¾cupsgraham cracker crumbs, or cookie crumbs of your choice, See Recipe Notes (from about 10-11 crackers)
¼cupgranulated sugar, adjust amount is needed based on the type of cookie you're using
In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
Press the mixture into the bottom and partway up the sides of a 9-inch pie pan or springform pan. I use a tool called a pastry dough tart tamper...it's quite handy!
If you're using a 9-inch non-deep dish pan, you'll likely have ¼ to ½ cup of extra crumb mixture. This can become a garnish for the pie, if you like.
To blind-bake the crust, place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack, and finish with the filling of your choice.
For a no-bake graham cracker crust, just chill it in the freezer for 15 - 20 minutes to set the melted butter after pressing it into the pan.
See Recipe Notes for variations to make a cookie crust
About 11 whole graham crackers will yield 1 3/4 cups. Forty chocolate wafer cookies (9 ounces) will yield 2 cups; 71 vanilla wafer crackers (8 3/4 ounces) will crunch down to 2 cups of crumbs; and 43 gingersnaps (10 3/4 ounces) will crush down to 2 cups of crumbs.Variations
To make a chocolate cookie crust, replace the graham crackers with 2 cups of chocolate cookie crumbs.
To make a vanilla wafer crust, replace the graham crackers with an equal amount of vanilla wafer cookie crumbs.
To make a gingersnap crust, replace the graham crackers with 2 cups of crushed gingersnaps.
Classic Graham Cracker Pie Crust
Amount Per Serving (1 slice)
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world...mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can't wait to see your creations!
Classic Graham Cracker Pie Crust https://www.scotchandscones.com/cookie-crust/ July 14, 2017